A Cantonese dim sum classic, har gow wraps a shrimp filling in a translucent wheat-starch dough pleated into a half-moon shape. Getting the dough thin and translucent while pleating it evenly takes real skill.
Mix the wheat starch, cornstarch and salt, pour in the boiling water and stir quickly, then work in the olive oil until smooth. Wrap in cling film and rest for 10 minutes.
Finely chop the shrimp, add the bamboo shoots, spring onion, ginger, sesame oil, soy sauce and cornstarch, and mix into a sticky filling.
Roll the dough thin and cut it into rounds, spoon filling into the centre of each and pleat the edges closed into a half-moon shape.
Arrange the dumplings on greased steamer paper and steam over boiling water for 7 minutes, until the dough turns translucent and the shrimp turns pink.
Dust with cornstarch rather than flour when rolling the dough, or it will stick and tear. Allergens: contains shellfish (shrimp) and sesame.
If you cannot find bamboo shoots, swap in the same amount of finely chopped water chestnut for a similar crunch.
Admin DadaGastro · verified in test kitchenHamuru 10 dakika dinlendirince gerçekten daha saydam ve kolay şekillenir oldu, ilk denemede güzel sonuç aldım.
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